- 1 cup (250 mL) buttermilk
- 1 omega-3 egg
- 1/4 cup (60 mL) canola oil
- 2 3/4 cup (675 mL) whole barley flour
- 1/4 cup + 1/2 tsp (62 mL) granulated sugar divided
- 1 tbsp (15 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1/4 tsp iodized salt
- 1/4 cup (60 mL) unsalted butter cold, cut into small chunks
- 1 1/2 cups (375 mL) thinly sliced rhubarb
- 2 tbsp (30 mL) finely chopped candied ginger
- 1 tbsp grated ginger
- Make sure the rack is in the centre of the oven. Preheat oven to 375°F/190°C. Line a large cookie sheet or baking pan with parchment paper, set aside.
- In a small bowl whisk together the buttermilk, egg and oil. Set aside.
- In a large bowl whisk together flour, sugar, baking powder, baking soda and salt. Using a pastry blender or two knives cut the butter into the flour mixture until it looks like small pieces of oatmeal. Add the rhubarb, candied ginger and fresh ginger. Toss until the rhubarb is covered in flour and the ginger is well distributed. You don’t want to bite into a huge blob of ginger.
- Pour in the egg/buttermilk mixture and stir using a large wooden spoon or a spatula until the dough is wet looking and there aren’t any traces of dry flour.
- Scoop out 1/4 cup/60 mL portions with either a large spoon or an ice cream scoop. You need to space them so that all 15 scoops will fit on the pan. Gently sprinkle a tiny bit of the ½ tsp/2 mL of sugar on top of each one. Note: its ½ tsp/2 mL for all of them, not for each one. So it’s a hint of sugar as a dusting.
- Bake for 22-25 minutes or until they are cooked through and there is a slight golden brown sparkle on the top – its from the sugar dusting. These biscuits are very soft and tender. They are best served the day they are baked, but can be stored in a covered container for up to 2 days. Warm up if desired.
Protein 3.3 g
Carbohydrates 23.7 g
Fat 7.5 g
Fibre 3.9 g
Sodium 207 mg
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